Peach-Pie-With-Almond-Pecan-Streusel0.jpg

INGREDIENTS

  • 1unbaked 9-inch pie shell
  • 5 cups peaches , peeled, sliced (5 to 6 large peaches)
  • 1/2-3/4 cup granulated sugar
  • 2 1/2-3 tablespoons cornstarch
  • 1 dash ground nutmeg
  • 1egg white, lightly beaten
  • 1 tablespoon lemon juice
  • 1/8 teaspoon almond extract
  • 1/3 cup light brown sugar
  • 1/2 cup flour
  • 6 tablespoons unsalted butter
  • 1 cup nuts, chopped (mixture of almonds and pecans)

DIRECTIONS

  1. Preheat oven to 425 degrees.
  2. Line a 9-inch pie plate with pastry. In a large bowl, combine sliced peaches, granulated sugar, cornstarch and nutmeg. Allow to stand 15 minutes.
  3. Lightly brush uncooked pie shell with a thin layer of egg white to moisture-proof pie crust. Stir lemon juice and almond extract into peach mixture; spoon into pie shell.
  4. Mix brown sugar with flour; cut in butter until crumbly. Stir in nuts. Sprinkle mixture over peaches.
  5. Bake for 15 minutes. Reduce oven to 400 degrees and bake 35 minutes more. To prevent overbrowning of rim of crust, cover edges with strips of foil.